Nanaimo Bars can be made in many different flavours, but this Maraschino Cherry Nanaimo Bar has always been one of my favourites!
Originally Posted October 7, 2011. Updated 12/10/2020
Happy Thanksgiving to my fellow Canadians - Time to share my Maraschino Cherry Nanaimo Bars Recipe!
I am getting a little green eyed, hearing and reading about all of the yummy food you guys are planning to snarf this weekend.
Plus, I mean... long weekend!
I could *totally* use one of those, but we're gonna be busting our butts on exterior repairs this weekend. Spare a thought for us? LOL!
Anyway, in honor of the holiday weekend, I'm gonna share an awesome version of our national dessert - the Nanaimo bar.
As I've previously mentioned, on my Mocha Nanaimo Bars Recipe, I do my bars a little different than the norm, just in that I prefer a lot more filling.
Also: I rarely make the default flavour of Nanaimo Bars, preferring to flavour the buttercream layer.
In this case, I love the bright color and flavor of these cherry Nanaimo bars - they make a really pretty addition to any holiday dessert table!
Enjoy, and have a safe and happy Thanksgiving, eh? 🙂
What are Nanaimo Bars?
If you’re not Canadian, you’re probably wondering what a Nanaimo Bar is, so let me back up a bit.
It’s a no-bake, 3 layer bar that is *quite* sweet... and immensely popular - it’s a traditional Canadian treat!. They’ve been around since the 1950s, and originated in Nanaimo, BC.
The bottom later is chocolate, almonds, and graham crackers, the middle layer is a buttercream that’s been thickened with custard powder, and then the whole thing is topped off with a thick chocolate ganache, that sets up like a frosting.
The middle layer CAN be flavoured - as it is here, with my Mocha Nanaimo bars - but usually isn’t, when purchased. The vast majority of Nanaimo Bars that you’ll see out in the wild have the standard yellowish center.
... and these can be purchased almost anywhere, mind you. Gas stations, grocery stores, festivals, farmers markets, and more. You can even buy boxed mixes to make them, in Canada.
How to Make Maraschino Cherry Nanaimo Bars
The top and bottom layers of this bar come together very traditionally, the only real change is in the middle layer:
Bottom Layer
- Measure graham cracker crumbs, chopped almonds, and coconut into a mixing bowl.
- Melt butter in a small saucepan. Add sugar and cocoa powder, whisking to combine.
- Before it has a chance to heat up much, whisk in the egg. As you continue heating it, the egg will cook and thicken the mixture.
- Dump the thickened mixture into the bowl of dry ingredients. Mix well, and press into the bottom of an 8 x 8" pan. Set aside.
Middle Layer
- Drain and finely chop the cherries, reserving 3 tablespoon of the syrup.
- Cream Butter. Add cherry syrup and pudding powder, mix until well combined. Add cherries, stirring until once again well combined.
Slowly and carefully add confectioner’s sugar to cherry mixture. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed.
- Use a few drops of food coloring to boost the pink color, if desired.
- Spread evenly over bottom layer.
* If you don’t have access to custard powder - Bird’s is the most popular brand - you can always use pudding powder. Just make sure to use the “cook and serve” type, not instant.
Top Layer
Melt butter and chocolate over low heat.
Remove from heat, allow to cool slightly, then pour over middle layer, spreading evenly over it all.
Chill in fridge before slicing into bars.
More Nanaimo Bar Recipes!
Here are a few of my Nanaimo Bar recipes:
Creme De Menthe Nanaimo Bars
Mocha Nanaimo Bars
Pumpkin Spice Nanaimo Bars
Of course, Nanaimo bars are just one example of the many treats we have here in Canada. The US may be known for their sugar consumption, but Canadians are the real Sweet Tooth MVPs, IMHO.
Looking for even more Canadian recipes? Check out our full Canadian Recipes list!
Interested in Canadian cuisine? Be sure to check out my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
Order your copy here on this site, through Amazon, or through any major bookseller!
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Anyway, on to that Maraschino Cherry Nanaimo Bar recipe!
Maraschino Cherry Nanaimo Bars
Equipment
- 8 inch square glass dish
Ingredients
Bottom Layer:
- ½ cup Butter unsalted
- ¼ cup Granulated Sugar
- 6 tablespoon Cocoa Powder
- 1 Large Egg beaten
- 1 ¼ cup Graham Cracker Crumbs
- ½ cup Finely Chopped Almonds
- 1 cup Unsweetened Coconut Flakes
Middle Layer:
- ½-1 cup Maraschino Cherries Drained
- ½ cup Butter
- 3 tablespoon Maraschino Cherry Syrup
- 3 tablespoon Cook-and-Serve Vanilla Pudding Powder NOT instant!*
- 3 cups+ Confectioners / Icing / Powdered Sugar
- Red or pink food coloring optional
Top layer:
- 6 oz Semi Sweet Baking Chocolate Squares
- 3 tablespoon Butter
Instructions
- Melt butter in small saucepan. Add sugar and cocoa powder, mix well. Add egg, stir well. Egg will cook and thicken.
- Once thickened, remove from heat and pour into a larger bowl containing the last 3 bottom ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
- Drain and finely chop the cherries, reserving 3 tablespoon of the syrup.
- Cream Butter. Add cherry syrup and pudding powder, mix until well combined. Add cherries, stirring until once again well combined.
- Slowly and carefully add confectioner’s sugar to cherry mixture. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Use a few drops of food coloring to boost tyhe pink color, if desired. Spread evenly over bottom layer.
- Melt butter and chocolate over low heat. Remove from heat, allow to cool slightly, then pour over middle layer. Chill in fridge before slicing into bars.
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